IWONA’S “IN THE KITCHEN” BLOG – CLASSIC APPLE PIE!

Recipe Summary

Difficulty: Easy

Prep Time: 50 minutes

Cook Time: 55 minutes

Yield: 6 servings

Ingredients:

1 3/4 – 2 1/4 lb cooking apples peeled cored and sliced

scant 3/4 cup brown or white sugar plus extra for sprinkling

1/2 – 1 tsp ground cinnamon apple spice or ground ginger

1 – 2 tbsp water

SHORTCRUST PIE DOUGH

3 cups all-purpose flour

pinch or salt

6 tbsp butter or margarine

6 tbsp white vegetable shortening

about 6 tbsp cold water

beaten egg or milk for glazing

Preparation:

To make the pie dough sift the flour and salt into a mixing bowl. Add

the butter or margarine and shortening and rub in with the fingertips

until the mixture resembles fine bread crumbs. Add water and gather the

mixture together into a dough. Wrap the dough in foil and chill for 30

minutes.

Roll out almost two-thirds of the pie dough thinly and use it to line an

8-9 inch/20-23 cm deep pie plate or shallow wide pan.

Mix the apples with the sugar and spice and pack into the pie shell; the

filling can come up above the rim. Add the water if liked particularly if

the apples are a dry variety.

Roll out the remaining pie dough to form a lid. Dampen the edges of the

pie rim with water and position the lid pressing the edges firmly

together. Trim the edges and crimp them decoratively.

Use the trimmings to cut out leaves or other shapes to decorate the top of

the pie dampen and attach. Glaze the top of the pie with beaten egg or

milk make 1-2 slits in the top and put the pie on a cookie sheet.

Bake the pie in a preheated oven 425 F/ 220 C and cook for a further 30

minutes or until the pastry is a light golden brown. Serve the pie hot or

cold sprinkled with brown or white sugar.

WHAT’S YOUR FAVORITE OLD-TIME RECIPE? Let me know!

DEAN’S TEAM "IN THE KITCHEN" EDITOR

IWONA FILIPIAK